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Preheat the oven to 400 degrees.
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In a stockpot or large skillet, heat the vegetable oil for 1-2 minutes over medium heat. Sauté the onion and jalapeño until softened, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the cumin, cayenne, dried oregano, and green chiles and cook for 3 minutes.
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Add the flour to the stockpot and stir the contents until the flour has coated everything thoroughly. Add the chicken broth and lime juice and bring to a boil. Cook for 2-3 minutes, or until the sauce has thickened. Remove the stockpot from the heat and stir in the chicken, beans, and corn. Transfer to a 9x13 baking pan and bake for 15 minutes.
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While the chili is in the oven, prepare the biscuits: combine the flour, baking powder, and salt. Stir in the grated cheese. Pour the milk and oil into one measuring cup, and then add to the flour mixture at the same time. Stir the mixture until it forms a rough dough. Divide the dough into 8 pieces and gently flatten into rounds. After the chili has baked for 15 minutes, place the flattened rounds of biscuit dough on top and bake an additional 15 minutes, or until the tops of the biscuits are golden. Serve and garnish individual portions with cilantro and mozzarella.